So I saw GyuDon that Aaron (A-A-Ron) posted, and it sounded amazing. We did end up changing the proportion a bit, so here I record that, but giving full credit to Aaron & Claire. This is definitely their recipe.
Also the onsen egg was interesting but not a huge success. Next time I think I’ll stick with the Malaysian sunny side up egg or a slightly more set egg (maybe increase the time to 25 minutes in the hot water).
Recipe :
1 lb thinly sliced beef cut into bite sized chunks (unmarinated bulgoki meat at h-mart or kiritoshi from japanese supermarkets)
1 sweet onion sliced into chunky slices (since you boil it, it really needs some chunkiness to survive the process)
Green onion is optional but I recommend it
1.5 cups of water
5 tbsp mirin
5 tbsp soy sauce
1 tbsp sugar
1 tsp of dashi (our usual msg free instant dashi stock)
Method :
Almost exactly to Aaron’s recipe, put the pot on the stove on med high heat, add water, soy, mirin, dashi, sugar and whisk. When it comes to a boil, add in the onions, and continue for a few minutes till the onions are softened. Then add in the meat and boil for 5-10 minutes. Serve over rice.
Next time I’d like to experiment with adding a bit of cornstarch slurry to thicken it up a bit.
Link to original recipe :